Vanilla Pumpkin Pudding

Vanilla Pumpkin Pudding

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Ev
Recipe by  Ev

“I found directions online for cooking and freezing pumpkin after Halloween one year. I collected several pumpkins that did not get carved and cooked and froze a ton, hence the need for pumpkin recipes. I put this recipe together myself while in a creative mood one night. I am surprised I do not see more recipes using French vanilla coffee flavoring; it adds a nice touch.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix pumpkin, sugar, butter, French vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined; pour into an 8x8-inch baking dish.
  3. Bake in the preheated oven until pudding is set, about 40 minutes.

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Review (1)

Rate This Recipe
Alex Bowen
0

Alex Bowen

Threw this together tonight with the leftover pumpkin from the holidays and it is very good! Not too sweet or heavy. I actually threw a graham cracker crumble on top for the last 10 minutes in the oven and it is delicious:)

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 133 cal
  • 7%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 16 g
  • 5%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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Butterscotch Pumpkin Pudding Cake

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